Description
Make light, fluffy Lemon Ricotta Pancakes that taste just like they came from a special brunch spot. This recipe keeps the steps simple so you can enjoy a wonderful weekend breakfast.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole milk ricotta cheese
- 2 large eggs, separated
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- Butter or oil for the griddle
- Powdered sugar, for dusting
- Fresh berries, for serving
Instructions
- Combine the flour, baking powder, baking soda, and salt in a medium bowl. Whisk them together well.
- In a separate large bowl, whisk the ricotta cheese, egg yolks, sugar, vanilla extract, lemon zest, and lemon juice until smooth.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix; a few lumps are fine.
- In a clean bowl, beat the egg whites until stiff peaks form.
- Carefully fold the beaten egg whites into the pancake batter in two additions. This adds the fluffiness.
- Heat a lightly oiled griddle or large non-stick pan over medium heat.
- Pour 1/4 cup of batter per pancake onto the hot griddle.
- Cook for 2 to 3 minutes per side, until golden brown and cooked through. Flip when bubbles appear on the surface.
- Serve the pancakes immediately. Dust with powdered sugar and top with fresh berries.
Notes
- For the fluffiest pancakes, separate your eggs and whip the whites until stiff.
- Use whole milk ricotta for the best texture and flavor.
- Do not overmix the batter after adding the flour or the pancakes will be tough.
- If your batter seems too thick, add one tablespoon of milk at a time until it pours easily.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle/Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: Approx. 300
- Sugar: Approx. 12g
- Sodium: Approx. 350mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 9g
- Unsaturated Fat: Approx. 6g
- Trans Fat: 0g
- Carbohydrates: Approx. 30g
- Fiber: Approx. 1g
- Protein: Approx. 12g
- Cholesterol: Approx. 150mg